Ingredients
Scale
- 1 pound rigatoni pasta
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 cup chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
Instructions
- Cook the rigatoni: Boil salted water in a large pot, add rigatoni, and cook until al dente. Drain and set aside.
- Sauté the chicken: Heat olive oil and 2 tablespoons butter in a skillet over medium heat. Season chicken with Cajun seasoning and cook until golden brown (5-7 minutes). Remove from skillet.
- Make the garlic butter sauce: In the same skillet, melt remaining butter; sauté minced garlic until fragrant. Add chicken broth; let it simmer for about 2 minutes.
- Prepare the creamy sauce: Stir in heavy cream and cream cheese over low heat until smooth. Gradually mix in Parmesan; season with salt.
- Combine everything: Return chicken and rigatoni to the skillet; toss to coat in sauce.
- Serve warm: Garnish with shredded cheddar cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 100mg